- To generate a shared understanding across the cluster
- To raise awareness of the food hygiene and safety issues in preparing and carrying out practical food activities in the early years/primary settings
- To identify equipment requirements within these settings
- To consider risk assessment practice.
Where activities take place outwith specialist accommodation areas, adequate facilities must be provided which conform to current food hygiene and safety standards. Staff should be familiar with the requirements in the following areas:
Personal hygienePPT file: Food hygiene (BNF) (486 KB)PPT file: Personal hygiene (BNF) (382 KB)PDF file: Hygiene and safety checklist (BNF) (54 KB)
Kitchen/food preparation area hygienePPT file: Food poisoning (BNF) (556 KB)PPT file: Food contamination and spoilage (BNF) (257 KB)PPT file: Food Safety to use with pupils (1.7 MB)
Safe food production - cleaning, cooking, chilling and cross-contaminationPDF file: Germ Watch resource for teachers (FSA) (1.4 MB)PDF file: Germ watch leaflet - The Chopping Board (FSA) (1.6 MB)PDF file: Germ watch Food Safety week resource for teachers (FSA) (1.4 MB)For cleaning, cooking, chilling, cross-contamination - see BNF Food Poisoning Powerpoint above.
Kitchen safety/safe use of equipment - small practical taskWord file: Activity task for hygiene session (1.8 MB)PDF file: Suggested equipment list (549 KB)PDF file: Equipment for food preparation (18 KB)PDF file: Equipment card templates (687 KB)PDF file: Equipment naming activity (87 KB)
Risk assessmentWord file: Sample risk assessment form (39 KB)
Suggested content for the Safe and Hygienic Practice session
The framework gives some ideas for the session content. It is not prescriptive; it should be used and tailored by practitioners according to their local needs.Word file: Safe and Hygienic Practices – Session Content (45 KB)
This outline provides the opportunity for specialist staff to discuss the practices and routines used within their secondary practical settings, and to encourage other colleagues to participate in the debate.
Food and health education requires practitioners to embed safe and hygienic working practices in all food based activities and be diligent in their approach to the handling and storage of food to avoid risk to health particularly where cross contamination is likely. Such activities including food preparation and storage areas must be risk assessed using appropriate food safety management procedure and staff involved must be trained in food hygiene to a level commensurate with their work activity. Attendance on such training courses is considered best practice but not a prerequisite. Courses are available from the Royal Environmental Health Institute of Scotland. Pupils must be fully aware of the risks associated with food handling: microbiological, physical and chemical.As detailed in the EXCELLENCE GROUP - FOOD AND HEALTH recommendations
Food handling, preparation and serving in the classroom
Some teachers already attend training courses around food safety to support their teaching practices. Attendance on such training courses is considered best practice. There is, however, no legal requirement for teachers, staff, parents and volunteers who prepare and cook food in the classroom to attend a formal training course or to obtain a qualification in food safety.Extract from Food Standards Agency website